Risotto
in carbonara.

A risotto that successfully combines two recipes so loved in the kitchen: the risotto traditionally cooked with broth,
is completed with the dressing of eggs and bacon of the most famous pasta for the preparation of a delicious dish.

PROCEDURE:
Let’s prepare the guanciale: cut it into strips and put it in a non-stick pan with high sides, without oil. Turn on the flame to low and sweat the guanciale in order to release the fat that we will need to toast our rice. When it is nice and crispy, remove it from the pan and set it aside.Let’s prepare the risotto: toast the rice in the same pan in which we cooked the guanciale, raise the heat and let it flavor for a few minutes, stirring it, then blend it with white wine. Let it evaporate and incorporate the first ladles of broth, taking care to let it absorb completely before adding more.Pastel preparation: separate the yolks from the whites and put the yolks in a bowl where we also add a whole egg, grated pecorino cheese and Parmigiano Reggiano with a little pepper and a little broth. Mix with a hand whisk until the mixture is homogeneous, smooth and creamy.
When the rice is cooked, turn off the heat, season with salt, add the egg and cheese mixture, the bacon and mix gently, mixing everything well.
Serve by adding freshly ground pepper.